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Stephanie365's Profile

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Are You a Supertaster? Take This Test

According to what I learned in my own research, the problem with taking the blue tongue test as gospel is that you can have fewer papillae per square inch and yet have them be more sensitive than someone who has a ton of papillae that happen to be less sensitive. The only definitive test is a genetic one.

May 12, 2012
Stephanie365 in Features

Turns Out Everybody Loves Bacon and Fries

For me, tofu is a major texture violation. Too slippery, too wet. Also, I didn't grow up with it and I did grow up with potatoes, hence my personal gravitation toward one and not the other.

Apr 20, 2012
Stephanie365 in Features

Nectarine dessert at Zuni is just that

Heh, this just brings the Simpson's to mind when Yoko Ono ordered, "A single plum floating in perfume served in man's hat."

Memorable Restaurant Service 101

Heh -- maybe "SUCK MY D-- F-- FACE" is cockney rhyming slang for "fishcakes."

Feb 20, 2008
Stephanie365 in Features

Check Please! Bay Area.

I believe the only rule they have about new restaurants for the Bay Area version is that they need to be open for at least two years to give the place a chance to find its legs and customers.

Before There Was EVOO ...

alkapal: No, Stephanie V.W. Lucianovic was *assigned* this piece by CHOW editors who read the boards.

EWSflash: you can -- at least you used to be able to -- but they aren't complete. It's just the "greatest hits" as deemed by Food Network.

Oct 16, 2007
Stephanie365 in Features

Ramsay F*$%ing Loves Burger King

I wonder how you find it's any different than saying that people "orgasm" over food.

Jun 01, 2007
Stephanie365 in Features

Ramsay F*$%ing Loves Burger King

Ramsay himself is often off-color and inappropriate. I think it's quite fitting. But to each her own.

Jun 01, 2007
Stephanie365 in Features

Ramsay F*$%ing Loves Burger King

Yes, I do know what it means. That's why I used it.

Jun 01, 2007
Stephanie365 in Features

First, Catch Your Cicada

I think my bug-obsessed cats would be useless. They only chitter at flying things, leap limply at them, and at most bite their heads off and leave the bodies for me to clean up. Tasty.

May 31, 2007
Stephanie365 in Features

In Search of <i>Wasabia Japonica</i>

I love the folks at Real Wasabi.

May 31, 2007
Stephanie365 in Features

Tequila, Lime, Salt, and ... Beer?

I used to love the Snakebite in England: cider and beer (usually lager).

May 24, 2007
Stephanie365 in Features

<i>Jericho</i> Fans Go Nuts

Hey, sweat -- as the TWOP recapper of the show, I totally support what you guys are doing. I'd love to see Jake, Stanley, Mimi, and especially the awesome Hawkins back on my screen.

I'm glad you liked the article.

May 21, 2007
Stephanie365 in Features

Mixing It Up

I frankly adored Herrell's when I lived in Boston, but I never went for his "smush-ins." His premium single flavors were intense and delectable enough, his peppermint could very well have actually improved your breath, and his vanilla was awesome.

However, I am also prefer DQ to Cold Stone. Maybe it's nostalgia because I grew up with it, but I love everything they have from Dilly Bars to dipped cones to Blizzards. Cold Stone was too, too much of too much.

May 17, 2007
Stephanie365 in Features

Tap This

New Belgium has come out with another summer brew called "Mothership Wit." It's a wheat beer with nice, refreshing notes of coriander and orange peel.

May 15, 2007
Stephanie365 in Features

A Meat Called Horse

"Many omnivores will eat pigs, but are repelled by the thought of eating horses. It's amazing how we draw these lines."

I figure repulsion is based on the fact that horse meat isn't currently a part of our culinary culture. We have bacon martinis, bacon ice cream, bacon gums, and all sorts of other things to revere pork, but horse -- except on the apocalyptic television show Jericho -- isn't popularly consumed.

May 08, 2007
Stephanie365 in Features

En Garde!

God, Richman is the same blowhard who insulted all of post-Katrina New Orleans by saying crap like, "I know we are supposed to salvage what’s left of the city, but what exactly is it that we’re trying to cherish and preserve?" while slagging off on the food of the area as being crap.

In short, he's a blithering ass.

May 07, 2007
Stephanie365 in Features

Sycophant on Rye

I agree with the excessively polite people here. Even when my water glass is refilled, I can't not say "thank you." It might be quiet, it might be a smile of thanks while I continue listen to my dining companion, but I can't just ignore the server.

For me, saying nothing is pretty much like I'm ignoring their efforts and I find it dehumanizing and rude -- as though the server was so far beneath my notice that I couldn't be bothered to say anything. I don't expect a "you're welcome" every time either. But still, they are doing something for me that I can't do myself, so I'm going to acknowledge it.

Apr 27, 2007
Stephanie365 in Features

A Night at the Burger Museum

Wow, aren't you rude. Maybe you should consider that it was tongue-in-cheek instead of screaming agenda.

Apr 01, 2007
Stephanie365 in Features

No Miso Soup for You!

That's what I reported above -- according to the Daily News piece.

Mar 28, 2007
Stephanie365 in Features

A Kinder, Gentler Apéritif

Heh, what a coincidence -- just last month, I referred to my first experience with Aperol as "a kinder, gentler version of its bitter, angry spinster aunt."

Mar 27, 2007
Stephanie365 in Features

Everybody's a Critic

Pffft! I like Sam of Becks & Posh's response to that scrambled comment:

"To him I would counter back that the rather arrogant view of his customers, would be better kept to himself if he hopes to attract good will and clientele since some of us 'amateur critics' certainly go beyond simply making scrambled eggs and actually go so far as to experiment to see if we can make them even better."

Seriously, such school-yard "nyah! nyah!" insults to culinary intelligence of your fairly food educated customers in this food mecca by the Bay isn't going to win you any favor. It's just going to make you look like a thin-skinned, petulant ass.

You know what? I make fabulous scrambled eggs but after Kriedech's response, I don't really have any desire to try Senses.

Mar 26, 2007
Stephanie365 in Features

Ilan Hall Cheapens Himself

Heh. Couldn't have said it better myself.

Mar 26, 2007
Stephanie365 in Features

The Wisdom of Ina Garten

No, your comments were attributed to you. Your name appears at the bottom of your posts.

Mar 24, 2007
Stephanie365 in Features

Bad Apples

I wonder if it has anything to do with whether you crave sweet or savory. I'm more of a savory person, so vegetables tend to satisfy me more than fruit.

Mar 20, 2007
Stephanie365 in Features

Crispy, Creepy

Maybe this means we can FINALLY get dill pickled-flavored chips that I loved in Canada.

Mar 14, 2007
Stephanie365 in Features

Peeps: Now With Even More Preservatives!

My quote from the Star Tribune illustrates where the laxitive effect comes from -- I never said it was Splenda.

Mar 09, 2007
Stephanie365 in Features

Butter Blues

Shuna does not identify Shuna with the female pronoun. It's explained on Eggbeater.

Mar 08, 2007
Stephanie365 in Features

Forget <I>Top Chef</I>: Welcome to Hell

I definitely stand corrected on the show, but as to who has more issues with the other, I think that's a matter of perspective.

Mar 07, 2007
Stephanie365 in Features

Dark 'n' Stormy

I prefer my ginger beer to be as ass-kicking spicy as possible. If it doens't burn going down, I don't want it in my glass. Most of the ginger beers out there -- Reed's, Barritts, Bunderburg -- are too sweet for my Dark 'n' Stormy. After extensive, thirsty research, I've found that Goya brand (on the East Coast) ginger beer and Belvoir (from England, found in the Brit food section of Andronico's) are my favorite brands. When they're opaque and white, you can get the good layering effect that is typical of a well-made Dark 'n' Stormy.


Feb 23, 2007
Stephanie365 in Recipes